James Kicinski-McCoy is a writer, specializing in creative marketing and branding, is a co-founder and editor of Mother Magazine, and co-owner of Two Son. She lives with her husband and four children in Nashville, Tennessee.

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SUNDAY MEAL PREP

08/09/2017

In order to start my week off on the right foot and to ensure that I am eating clean and not skipping meals, I spend most of my Sunday afternoons in the kitchen, prepping my food for the five+ days ahead. My meal prep routine technically starts on Saturday morning at the Farmer’s Market. I like to stock up on local produce and other locally made must-haves like tempeh and bone broth. I usually hit the grocery store next or Sunday morning to complete my list and then, while I’m putting everything away, I start prepping all of the veggies.

The above photos are an example of a typical meal-prep day well spent.

I roast a ton of vegetables in the oven with avocado or coconut oil, salt, and pepper. Here, I’ve roasted small potatoes, sweet potatoes, rainbow carrots, and cauliflower. I added some spicy paprika to the cauliflower. I also made a citrus lentil salad and marinated golden beets (my fave!). These are great additions to salads and bowls. I prepped some shredded chicken, peanut tempeh (another great one!), and quick pickled onions. I usually make a batch of quinoa and/or brown rice, so only a quick re-heat is needed during the week. I then chop up or spiralize a plethora of raw veggies—zucchini, cucumber, carrots, cabbage, radishes, and fresh herbs like mint, basil, and cilantro. Lastly, I prepare some clean dressings, cashew cheese, and sauces that I can dress my meals with for some extra flavor.

I’m usually in the kitchen for 4-5 hours prepping, but this saves me so much time and stress throughout the week. And, once you get your routine down and figure out your strategy, it goes faster. I just turn the music up loud and try to get the kids involved when and where I can—they make great sous chefs. I promise, once you start meal prepping and see what a difference it makes throughout the week, you won’t believe how you managed before.

One last thing: I’ve has a lot of requests for recipes as of late, so I will be sharing some of my favorite ones here, very soon! xx

Hi james! Been looking for meal prep reference one of these days. Thanks for making one, looking forward for the recipes. Btw if you don’t mind would you like to share about how to store those prep meal so it can last the whole week (or info about how long certain types of food last). Thanks!